Serves 4-6

1 recipe of gnocchi- I use Serious Eats Light and Tender Potato Gnocchi recipe

or 1lb store bought gnocchi

For the Pesto:

2 cups basil

2 tbsp pinenuts

2 cloves garlic 

1/4 cup pecorino cheese, grated

1/4 cup parmigiano, grated  

1/4-1/2 cup olive oil 

Kosher salt

White pepper

Reserved pasta water

Method:

After making the gnocchi make the pesto.  Blend together the basil, pine nuts, and garlic.  Slowly pour in 1/4 cup olive oil.  If the pesto is still dry add the other 1/4 cup of oil.  Transfer to a bowl large enough to fit gnocchi and stir in cheeses.  Taste and then add salt and pepper.  Toss gnocchi carefully with pesto, adding some pasta water if needed to loosen up the sauce.  Top with more cheese and serve.